The adventure of trying to make a house a home that we built for our family of six plus some craft, home d├ęcor, recipes & any family fun we might have.

Thursday, 21 November 2013

Mushrooms with Spinach, Ham and Cottage Cheese on Toast.

For the last two years I have been eating the same thing for breakfast day in and day out. Sometimes I add something extra like yoghurt or almonds but generally I'll have thirty-five grams of muesli and a splash of skim milk. The other day I decided that I wanted something different, something that the children wouldn't want to steal but also something that was low in Propoints. I purchased a Weight Watchers cookbook some months ago and I'm afraid to say that I looked through the book and then I hid it away on the shelf in the kitchen.
Most mornings I don't have much time to eat my breakfast BUT today I was going to take the time to not only eat my breakfast but enjoy it. I opened up the book to the breakfast section, found the Mushrooms with Spinach, Ham and Cottage Cheese recipe that went with a slice of toast. While I was getting organised, my eight year old asked if he could have it too because he also wanted something different. As he eats a Toasted English Muffin with nothing on it every morning I jumped at the chance to have him eat something tastier and more nutritional. I have to say that the most difficult part was getting a good photograph because it was raining outside and we both wanted to taste our breakfast BUT I made him wait and it was well worth it.
Mushrooms with Spinach, Ham and Cottage Cheese on Toast.
Serves 2
Ingredients:200g Swiss brown mushrooms, quartered
80g fat-free ham, chopped
2 cups baby spinach leaves
1 teaspoon balsamic vinegar
2 40g slices of soy and linseed bread, toasted
1/4 cup Weight Watchers Cottage Cheese
1. Lightly spray a large non-stick frying pan with oil and heat over a medium heat. Add mushrooms and cook, stirring for 3-4 minutes or until tender. Add ham and spinach and cook, stirring, for 2 minutes or until the spinach has just wilted. Add vinegar and stir to combine. Season with salt and pepper.
2. Meanwhile, toast your bread and spread with cottage cheese. Top toast with the mushroom mixture and enjoy with a glass of juice or a hot drink.
Now if you're not a fan of cottage cheese you can swap the cottage cheese for the same amount of ricotta cheese. If you follow this recipe you'll only be using 4 Propoints for this tasty breakfast. I'm pleased to say that I'm going to be adding this to my breakfast menu and when the rest of the family is enjoying a breakfast of bacon and eggs I'll be having a healthier alternative.
So are you like me and have the same thing every morning or do you change your breakfast depending on the mood you're in?


  1. YUMMO! Thanks for the recipe. Im definitely going to cook this on the weekend for the family. Sure beats weatbix. Alison.

    1. I agree Alison it was YUMMO and it does beat Weetbix. I'm thinking of making this a regular part of my breakfast menu especially on the weekends. Thanks for visiting.

  2. Always nice to mix up the breakfast routine- I am so guilty of eating the same thing day in and day out. Thanks for sharing at the Foodies and Crafties Soiree!

    1. I'm glad you like my breakfast recipe Betty. I think sometimes a 'change is as good as a holiday'. Thanks for visiting